-
food-drink
A Love Letter from Mira Curated in Marseille
04/08/25
Author: RIISE Team
DOCUMENTED BY: RIISE
SHARE
With a focus on seasonal sourcing, local producers, and minimising food waste, MIRA is a platform where food becomes an artistic medium - crafted to tell stories and captivate the senses.
Born in Paris and raised on the Sunshine Coast, Pamela of Mira Curated returned to France in her twenties to study fashion design and business. It was there, immersed in the vibrant bistronomy scene, that she began refining her creative expression through food. Her passion for both design and cuisine eventually converged in the Northern Rivers, where she founded MIRA Curated. Guided by a philosophy that marries beauty and design with practicality and pleasure, Pamela's work offers an experience that nourishes, entertains, and lingers well beyond the table. Visual odes to a love for art and design, photographed by her husband, Geoffrey Antonio, on their vacation in Marseille.
RIISE: How would you describe your philosophy when it comes to food as an art practice?
PM: This is forever evolving but in essence my philosophy is to combine beauty and design with practicality and pleasure. Food is meant to be eaten, but the journey to the act of consuming it doesn't need to be predictable or linear. Food is a fantastic medium as it can be sculpted and configured into so many forms, as are the vessels it can be displayed on. If it can be prepared in a way that brings entertainment, technique and nourishment to the table, my goal is reached.
Surfaces and colour are a strong point of inspiration. I tend to coordinate food to match the colour palette in the product or collection being celebrated. When I was creating menus in restaurants or for pop ups, I found that I would often recreate key colours throughout unintentionally.
RIISE: Can you talk to your commitment to local ingredients and seasonal produce? Your approach to sustainability in a culinary sense?
PM: Shaping my culinary career in bistronomy restaurants in Paris went hand in hand with learning about provenance of produce, seasonality and quality. I've always kept this ethos with me. Running events that are on average for 40 or so guests, means that I can't always work with larger suppliers. As a result I really focus on hand picking produce, often from health food stores, local markets or smaller grocers. When it comes to calculating quantities I run a tight ship. With years of experience in restaurants previously and now in events, I'm confident in knowing the right amount of food to ensure satisfaction without waste.
RIISE: Where do you find creativity? What and who inspires your work?
PM: I'm inspired by time spent in art galleries, by buildings, architecture, advertising, design in all its forms. I love textiles and have always loved fashion.
Some of my favourite art movements are cubism and post-modernism. I'm inspired by Le Corbusier and Charlotte Perriand.
Sometimes I wake up with a specific idea that I continue to develop through conversation and try to integrate into my next job. Most of the time, I begin my creative process with a brief from a client, identifying the mood and any key elements like colour, relevant to their event. I think of the display first and then weave the food and drinks in, making sure they complement each other. I provide sketches for my clients to express my pitch.
SHARE THIS STORY
Documented By: RIISE
© 2025 RIISE, All Rights Reserved
